Coconut Rice Pudding with Mango

My boys and I go on dinner dates to an Asian fusion restaurant that serves a delicious sticky rice with mango. Personally I LOVE the flavor combination of coconut and mango. I also happen to LOVE rice pudding so this was an easy recipe to put together. The sugar crust is like the icing on the cake. There's no more satisfying way to end a meal than breaking into the crunchy sugar crust on a brulee. Sadly I have an electric stove and no kitchen torch so my sugar didn't brown as much, but it still had that nice crunch!

1 can pure coconut milk
1 cu milk
1/3 cu jasmine rice
1 egg
1/4cu brown sugar
1 tsp coconut (or vanilla) extract
1/4 tsp cinnamon
1 cu diced mango
2tbsp granulated sugar

1. Combine coconut milk, milk, and jasmine rice in medium saucepan. Bring to a gentle boil, turn to low/medium and cook for 20 minutes slowly stirring.

2. Whisk together egg and brown sugar. Slowly add in 1/2cu of hot rice to temper (warm eggs without scrambling) the eggs. Pour egg mixture into pot with cinnamon and mix well. Continue cooking at least 10 minutes while stirring until rice is ideal doneness. You can add additional milk to keep the mixture creamy until it reaches the texture you want.

3. Pour into buttered casserole dish and top with mango. Sprinkle sugar on top and broil or torch for a few minutes until the sugar on top is browned like a creme brulee.